Monitor the required amount of ingredients. Prepare a baking dish. If you are making a metal mold, cover it with baking paper, coated with a small amount of oil. The currants for the filling must be whisked and creamed into liquid. You can use frozen berries, but in this case they need to be defrosted.
Place the zukor in a bowl and crack the egg. For the eggplants, you can add a little vanillin for flavor. Mix the ingredients with a whisk and mixer. It is important that most of the crystals melt the zukru, and the mass of the crumbs beats for the crust of the bulbs.
Add butter|mastila| Or margarine, which needs to be melted first. The oil should be slightly warm, but not hot, otherwise the egg may burn and have a negative impact on the final result. Next, add kefir, room temperature, and milk peroxide can also be added. Mix everything again.
Place the sifted mixture into a bowl, combine it with baking soda and knead the dough. Its consistency is similar to that of good thick sour cream, so that it can easily drip from a spoon. Squeeze the lemon juice and stir the mixture again. At this stage, it is important to immediately pour them into a special form, otherwise all the carbon dioxide that is created during the reaction of lemon juice and soda is known. And this will bring it to the point that the cake will not be shaken enough. Lemon juice can be replaced with citric acid, in which case it must be added at the cob stage, along with the zest.
Pour the dough into the mold and evenly spread the currants or other berries over the surface. Heat the oven to 180-200°C to bake. After 20-30 minutes, leave the oven until the pie is ready. Turn the crust over when it is ready using a toothpick, piercing it at the center. If the wooden skewer has lost its dry, dough-free dough that has stuck, it means it’s time to twist the pie.
Remove it, let the dough cool a little and remove it from | form. For the eggplants, the top can be dusted with cinnamon powder. To ensure that the animals are evenly divided, use a special strainer or a sieve for beard. The pie can be served warm, but if it gets cold, don’t worry, the taste won’t be so rich. Warm tea is best for your drink: black, green or herbal with a slice of lemon. Have a nice tea!
U statti kilka delicious recipes pies with red currants - from awkward to bubbly! Enjoy your health and spoil your loved ones with the aromatic malt :)
The pie that I want to show, in fact, corresponds to its name “Simpler than Simple” - even simpler for the Viconn. It will come out fragrant, rich, springy, but not dry, with a slight sourness!
400g red currants
4 eggs
300g cucru
1 bag of vanilla zucru
a grain of salt
250-300g boroshna
3 tbsp. with hot sour cream 15-20% fat
1 sachet rosepushuvach
First of all, we need to pick the currants from the neck, rinse and dry them. 
Then mix and beat eggs, zuccor, vanilla zuccor, sour cream and a dash of salt. 
The consistency of the dough comes out like thick sour cream.
The dough is very careful, so as not to suffocate, add currants and transfer to a mold coated with top butter or margarine and beard, which sticks. 
Bake the cake at 170-180 degrees for 50-60 minutes until dry on a wooden skewer. Let it cool down in the form. 
Frequently! 
red currant- 200 gr;
chicken eggs - 2 pcs;
tsukor pisok - 1 cartoon. st;
Boroshno - 1 cartoon. st;
Kharchova soda - 0.5 year, spoon;
vershkov oil - for lubricating;
semolina manna - 10 g;
table otset - for cooking
Before we do, we need to rinse the red currants. Then we sort them out and add the berries to the gill. We pour the excess water from the plates and put the currants in the ubik so that they dry out until we no longer need them. 
Now take 2 eggs and break them into a blender bowl. 
Then 1 glass of cucumber is sent there 
Everything is beaten well. 
Then add soda and slaked soda to the egg-curd mixture. 
next is good 
And I know everything is going well again. 
The dough may come out rare. Then we take the multicooker bowl, grease it with olive oil and sprinkle the bottom with great manna. 
We roll a smooth ball of dough into it. 
Then we hang red currants there. 
Lightly press it into the dough with a spoon. 
The boiling mode can be set to 65 minutes.
After 65 minutes after the multicooker signal, I bachimo taku beauty. 
The pie comes out even tender, even soft, just melt in your mouth. And so the wine itself will turn out to be even unpretentious, because it combines sweet dough and sour currants. 
I can’t eat the berries themselves, they’re too sour, so I made puree and added it to the whites, and the result was a rye soufflé with a slight sourness.
The mistsa is very rich, fluffy and tsukor (100 g):
Add olive oil, cut into small cubes:
We rub together the beard and olive oil with our hands until it becomes creamy:
Let's add food:
Using a knife or fork, knead the dough (not too much and not too long), pour it into a bowl, place it in a clean plastic bag or sponge and put it in the refrigerator for 30 minutes:
While the dough sits in the refrigerator, let’s make the berries. We drain them from the milk, wash them and knead them in a saucepan or deep bowl:
Rub the berry puree through a sieve and remove it (from the top you can make a compote, which you can then simply strain):
After a while, we take the dough out of the refrigerator and roll it out onto a greasy surface (it’s not easy to roll out the dough, so I don’t knead it too much so that it can be placed in the mold, and then I work it with my fingers):
We place the dough in the form, carefully using the sides (do not work with high sides and thin ends, otherwise it will burn quickly), using your fingers. Place the form with the dough in the oven, heat up to 200 degrees, for 15 minutes:
While the dough is in the oven, let's prepare the filling. Beat the whites with a little pinch of salt so that when you turn the pan with them over, they are thoroughly ground. Then we add the zukor, which has lost its starch, and beat 5 quilins:
The finished cake is removed from the oven (I lowered the temperature to 190 degrees, but I was angry because I didn’t know how to handle it):
Beaten egg whites and berry puree:
Mix well to remove the garnished rye color:
I pour this sum onto our crust and turn the pie pan in the oven for another 15 minutes:
Once 15 quilins had passed, I didn’t bother and squeezed a hole to see how the filling could be felt there. Vaughn was let down and appeared even tender, but ready. True, if the pie is cold, the filling is as follows:
Well, we have a wonderfully savory pie, even if combined with a sweet shortbread base and a tender soufflé with a slight sourness, this is a sure-fire option for creating a rich mood:
As the season began, the bakery couldn’t help but pamper you and herself with a new delicious drink! Sirna filling, more similar to seam cream, rose-colored dough and our beauty - red currants!
Our products! I couldn’t find any nectar from the market, so I took cherry nectar as called for in the recipe. Nectar is a drink that contains approximately 50% juice.
Melt 150 g of top butter|mastila|.
Mix 150 g of zuccor, boron and vanilla zukor
Add melted olive oil to the dry mixture and mix everything with your hands.
Grease a 26 cm baking pan with olive oil, pour 2/3 of the mixture onto the bottom of the pan, spread over the entire surface and tamp lightly. I helped myself as a potato weaver. Place the oven in the back for 10-15 minutes at a temperature of 200 degrees.
We wash and dry the currants. We harvest the berries from the stalk. With the help of a fork, the shvidko berries are picked up without any expense.
In a warm bowl, mix 50 ml of nectar and 20 g of starch
Pour 200 ml of nectar into a saucepan, add 3 tbsp. l. Cucru and bring to a boil.
Pour in the diluted starch, stir and cook 1 chicken. Add ¾ of the dry berries, stir, remove from heat and cool slightly.
Divide the berry filling over the crust, level it and let it cool.
125 g of pulp is beaten with 125 g of turmeric until creamy. 1 tbsp. l. add lemon juice to the beaten olive oil with zucchini. Introduce eggs one at a time; if injected skin-wise, beat eggs until approximately soft.
Add sire and dry pudding. Everything is thoroughly mixed. Syrd is used in a paste-like form. If you don’t have this, I can recommend grinding the cream cheese through a sieve a couple of times, adding a couple of spoons of sour cream.
The axle is so easy to see – smooth and creamy.
Divide the cheese mixture into a berry ball and carefully level it.
Cherry berries that are missing, with streusel, cover the whole pie with them. We put the form back in the oven at a temperature of 200 degrees and bake for 50-60 minutes. When consumed 10 minutes before the end of the cake, you can cover the cake with foil.
The pie will cool completely on the baking sheet. Such pies should be left in the refrigerator overnight to consolidate the cheese filling and berry mixture.
Decorate with sugar powder and currant leaves.
Cold? Having cooled off well? Let's cut it!
Red currants or other fruits and berries for filling and a bit of zucchini for sizzle.
Beat white eggs with zur, add olive oil and kefir, continue beating, fluff and thoroughly, beat to a uniform consistency, the dough may become more viscous and like thick sour cream, flows smoothly which way
We pour the dough into the mold - I don’t use silicone, I’ll grease the little bits with oil (even though it’s not too heavy).
Place the dough on top with a big ball fruits and berries - whatever they are in your mind. For smut - cut them into thin slices so that the stench is light and does not cause the dough to rise.
I baked with cherries, with apricots, with plums, with currants, with peaches, with nectarines - here you can add absolutely any kind of fruit and berries - it will be even more delicious - and varied, the taste of the pie will not be overpowering.
Yesterday I baked an incredibly delicious pie with assorted fruits.
This is the disposal of surplus - 2/3 of an apple, which is added, - a third of a third of the bula is greased with a sinochkom))) + one sublime nectarine + one subdivided apricot + half a lemon + ice cream crane menu. It turned out incredibly delicious! You taste a piece of meat - and the taste of sweet fruits, the sourness of lemon and cranes smear on your tongue! Mmmm! Now I’m thinking, before the sweet fruits, I’ll add some sourness!
First, I placed thinly sliced fruits onto the dough with a thin ball (I cut the lemon into thin quarters right from the skin), squeezed them a little into the dough, and then on this “kilim” hung the excess crane frost - I’m still It was not defrosted beforehand and did not. I sprinkled the animal with 2-3 teaspoons of the zucchini - you may or may not sip it, but the cucumber will make the fruit come out like a pickle or caramel.
Place in the oven at 170-180 degrees for 1 hour - 1 hour 10 minutes - leave in the oven for an hour - I have an electric oven with heat on the bottom. We check readiness with a wooden stick.
The finished pie can be sprinkled with cinnamon powder.
Lower and delicious pie with red currants. This pie can be prepared with any filling.
Carefully add the mixture to the egg whites. Place the whites in the refrigerator, and grind the egg whites into a smooth paste with zucchini and softened olive oil. 
Gently rub in the beaten egg whites and dry the red currants. Remove the crust from the oven. Set the oven temperature to 150 degrees. Gradually distribute the beaten egg whites and currants over the surface of the crust and place the pie in the oven for another 30-40 minutes. Once the top ball is golden brown, the pie is ready. 
Place the red currant pie in the oven and open the oven door. Once cooled, carefully remove the cake from the pan. 
In a mixing bowl, add cheese, eggs,
Blend some tsukor and soda. Mix until you get a homogeneous mass.
Add butter to the top of the mixture and stir.
In the remaining step, add flour and cocoa to the dough and knead the dough.
Place the dough into a springform pan lined with olive oil. Sprinkle frozen berries over the surface of the dough and lightly press them into the dough.
Bake at a temperature of 180ºC for 30-40 minutes (the hour of baking depends on the size of your pan - the thicker the ball of dough, the longer it will take for the cake to bake through). Test readiness with a wooden stick.
Cool the finished pie before serving.
You can choose any kind of berries for icing the pie: fresh, frozen, canned - whatever suits your needs. I tried this same pie with some tangerines - it turned out even more delicious.
Without special vitrat For an hour, you will taste the delicious tart with a slight currant sourness and brighten it with a subtle relish. It can be prepared from dough on olive oil with tea leaves and honey.
You can prepare this pie from a variety of berries, both fresh and frozen, without first defrosting and immediately removing the new, savory flavor of the pie. You can add rodzinki, gorishki, or nasinnya as a topping for berry cream. The pie removes the chocolate layer, add 2 tbsp to the dough. spoons of cocoa. Experiment.
For the test:
- Tea (bag) - 1 pc.
- water (strong) - 1 bottle
- tsukor - 1 bottle
- Honey - 2 tbsp. spoons
- Boroshno - 2 bottles
- Rozpushuvach - 1 tbsp. spoon
- Roslynna oliya - 100 ml
For the topping:
- red currants - 100 g
Dodatkovo:
- Oliya roslinna for greasing the bowl - 2 tbsp. spoons
- cucumber powder for baking the pie - about 1 tbsp. spoons
1. Sort out the red currants, remove them and place them to dry on a paper towel.
2. Brew a bag of black tea in a glass of dill.
3. In a mixing bowl, combine warm tea leaves with olive oil, zucchini and honey. Add fluff and mix thoroughly.
4. Sift the flour thoroughly| And simmer them in a bowl until the ingredients are mixed. The dough will have the consistency of thick sour cream.
5. Add the berries to the dough, looking like they are still fresh, and mix, evenly distributing them throughout the dough.
6. Grease the multicooker bowl with olive oil, place the dough in it, and level it up.
7. Select the “Vipichka” program and enter hour 1 year. Close the lid of the multicooker and cook until the timer signal.
8. After the signal, turn the pie over from the multicooker container, and then onto a plate. Let it cool, and then sprinkle the animal with sugar powder and decorate with berries.
Delicate, juicy, even juicy, aromatic - a delicious summer pie with red currants! 
For the test:
2 eggs
125 gr cucru
a grain of salt
200-250 g boroshna
1 tsp. rozpushuvacha
200 ml kefir
250-300 g red currants
For sipping:
3-4 st. coconut flakes
3 tbsp. tsukru
And also:
200 ml vershkov
Turn on the oven at 190 degrees.
The currants are mixed and drained.
Eggs are beaten with|iz| Add the cucumber and cherry until the volume increases by 3-4 times, then carefully mix in the borage with a spatula (1 tablespoon borage is added for the currants) and kefir. The dough may come out more biscuit.
Add a small amount of currants, mix the currant mixture with 1 tbsp. flour|boroshna| and add to the dough, mix carefully. 
The dough is poured into a rose pan (26 cm), lined with baking paper.
On top we distribute the currants that were lost.
snoring evenly coconut flakes and with a bloody squeak.
The heated oven will brew for 30-35 minutes.
Check the readiness of the pie with a wooden stick.
The hot pie is generously poured over the tops and poured directly into the pan.
This pie can be baked with any kind of berries, raspberries, cherries, black currants, because I love it more sour, I bake with black currants. The berries can be fresh or frozen - the choice is yours.
Beat the eggs with the skin until thick (the more you beat the eggs, the richer the pie will be),
add|add| flour|boroshno| and knead the dough.
Stir currants into the dough (do not defrost them!)
mix well, pour into a lined pan (you can also line the bottom of the pan with a baking paper)
And put the oven in the back at 180-200 C for 35-40 minutes. To prevent the dough from shrinking, try not to turn the oven on for 20-25 minutes while the pie is baking. Readiness to check with a dry wooden toothpick or cheesecake.
Cut the pie with currants until it's cold! The cold-looking wine is even more delicious, the promise of the coming day. Before serving, sprinkle with cinnamon powder. 
This dessert is so tasty, with a crispy crust that it melts in your mouth and a delicious sweet and sour filling.
For the test
For filling
First we need to make a base for the pie and for this we have prepared soft sheet pastry. If you want, you can make it simpler and buy the dough ready-made in the store and immediately start preparing the pie.
We pour cold water into the cup. You can drink the water in the refrigerator first. We add an egg to the water, salt, lemon juice And thoroughly stir the mixture.
Drizzle generously onto the table and grate a third of the butter, then mix it into a mixture with your hands.
In the middle of the crunch, the mixture is carefully submerged and the liquid is poured in there in small portions, gradually stirring the mixture with your hands. There is no need to knead the dough, but you just need to collect a uniform mixture with your hands.
After this, the dough is baked into a bag and placed in the refrigerator for at least 2 years. As you know, the dough can be easily prepared even quickly, but it still needs to be prepared ahead of time. You can save this dough in the refrigerator close to midnight.
Now let's start preparing the pie.
Divide the sheet dough into 2 parts and one part is soft and viscous, making sure that the dough has sealed around the edges. 
The dough is soaked in kvass, leveled and put in the oven at 8 degrees.
At this point, peel the apples and cut them into small pieces. Add currants to taste, add 2 tablespoons of starch and mix.
Roll the other part of the dough into a thin layer and cut into thin slices. 
Remove the crust from the oven, let the crumbs cool and remove the kvass. Place apple slices on top and lightly sprinkle with zucchini.
Drizzle currants on top of the berries and spread them evenly over the surface.
Place the dough mixture on top, looking like a mesh. Grease the top with beaten egg and you can sprinkle it with a little cucumber. 
Our pie with apples and currants bakes at a temperature of 200C for about 20 minutes. Once the pie is ready, let it cool and can be served before tea.
In principle, instead of black currants, you can add some berries, or other fruits, and you will always have a delicious, aromatic pie, for which you will definitely be grateful.
For the cob, you need to prepare the base for the pie, which itself takes up most of the hour of preparation (besides the pastry itself). For this purpose, a large bowl or container needs to be thoroughly sifted. Add 75 grams of zukru and a bag of vanilla zukru (10 grams. Can be replaced with vanilla, vanilla flavoring).
Kholodne vershkov oil|mastila| chop into cubes. Add butter|butter| until well and mix into flour mixture. It is best to use a mixer, otherwise I had to mix with my hands.
Add 1 tablespoon of boroshn to the egg. Stir and knead the dough so that it doesn’t stick to your hands. If necessary, add a little beard. Remove the dough, bake it in a pot of food and place it in the refrigerator for at least 30 minutes. I had the dough in the cold for a little over a year.
After an hour of instructions, make the dough. Rozkachati yogo ta viklasti u form. I did it differently: I twisted the dough out of the dough and “molded” the base for the pie, the dough is similar to soft plasticine. Create small sides (it’s better and easier to form a detachable form, otherwise I don’t have enough). Pierce the crust with a fork and roll for about 10 minutes|minutes| at 180 degrees.
Wash the black currants, sort them out, and take away the black currants. Divide the currants into two parts. Mix one part with a tablespoon of cinnamon.
Prepare the filling. For this purpose, mix 200 ml of sour cream, 2 eggs, starch and 60 grams of zucchini.
On top of the prepared crust, place the stem of the berry mixed with the zucchini. Place some currants on top that are missing.
Add 3 tablespoons of cucumber to the berries.
Place the prepared filling on top. Bake the cake for about 25 minutes|minutes| at 180 degrees.
Remove the finished pie from the oven and let it cool. The filling may be caught, not uncommonly.
Serve the pie warm or cold. This is such a super hot, aromatic pie, the berries are all intact, so the pie has a nice sourness. The world is sweet, even tender, and even sweeter 🙂 Bon appetit!
Absolutely delicious pie of the Viyshov. The dough is simple, with a minimum of ingredients, maximum crust and satisfaction. The dough is prepared like a charlotte pie.
Beat three eggs, two lengths long, with a mixer. Next, add the cucumber to the flask, boil it step by step and beat it for 7-10 minutes.
It’s good to shine brightly. We have a cake without fluffing, so we’ll make it sour. With the addition of sifted beard and well-beaten eggs, the dough becomes fluffy.
Currant berries, I have frozen ones, roll in starch or you can replace them with boron. I worked so hard so that the currants would not sink to the bottom, but would be eaten by the beast in the pie.
The dough is placed in a khasha coated with top butter. Black currants are placed on top of the dough.
We set the mode to “whip” and vip for 45 minutes
After the cooking time is complete, the currant pie is ready. Savory.
Another recipe for a sweet and savory pie, this time with currants.
Remove the top half of the oil. Let it sit at room temperature for a little while so that it doesn’t become tough and cut it into cubes, then put it in a container. Then put the zucchini there and beat on low speed until it comes out smooth. Add the egg and beat again.
Pour kefir into the sumish. Add baking soda and vanilla citrus. And in the end the good was brightened well. The pie dough looks like thick sour cream. Even more windy and gentler. Grease the bottom of the baking pan with olive oil and pour the dough into it. Make it smooth and add currants (or other fillings) and add at least 30-40 quills at a temperature of 200 degrees. Check doneness with a toothpick.
If you want, the currants should not be burnt, but in the middle. Then just pour half of the dough onto the frying pan, add berries to the animal as much as possible, and then pour the dough.
Delicious!
